Ingredients
Scale
- 4 bone-in pork chops, about 1-inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (optional, but adds great depth)
- 1 cup all-purpose flour (for dredging)
- 3 tablespoons olive oil or vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 3 cups chicken broth (low sodium preferred)
- 1/2 cup whole milk or heavy cream (for a richer gravy)
- 4 medium Yukon Gold potatoes, sliced into 1/4-inch rounds
- 2 tablespoons butter
- Fresh thyme or parsley for garnish (optional)
Substitution tips: If you prefer boneless pork chops, they’ll work here too—just watch cooking times as they’ll cook a bit faster. For a dairy-free version, swap the milk or cream with coconut milk or an unsweetened almond milk. And if you want to add a little green, throw in some fresh spinach or green beans near the end of cooking.
Instructions
- Start by seasoning your pork chops generously with salt, pepper, and smoked paprika on both sides. This simple step layers in flavor early on—something my grandmother always insisted on.
- Pour the flour onto a large dinner plate or shallow bowl. Dredge each pork chop in the flour, shaking off any excess. This coating will give the chops a beautiful crust and help thicken the gravy later.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and cook for about 3-4 minutes per side, or until golden brown. You don’t need to cook them through yet; just aim for a nice sear. Remove the chops and set aside.
- In the same skillet, reduce heat to medium and add the sliced onions. Cook for about 5 minutes until they start to soften and caramelize—this is where the gravy begins to get its rich base.
- Add the minced garlic and cook for another minute, until fragrant. Then sprinkle a tablespoon of the reserved flour from dredging over the onions and stir well to create a roux. This is a trick I picked up from my own trial and error; it helps thicken the sauce without lumps.
- Slowly pour in the chicken broth, whisking constantly to avoid clumps. Bring the mixture to a gentle simmer then stir in the milk or cream. Let it cook for 5 minutes, stirring occasionally, until the gravy thickens and looks velvety.
- Nestle the pork chops back into the pan, nestling the potato slices around the edges. Dot the potatoes with butter to help them cook tender and flavorful. Cover the skillet with a tight-fitting lid.
- Simmer everything together over low heat for 25-30 minutes, or until the pork chops are cooked through (internal temperature should be 145°F) and the potatoes are tender. I like to check the potatoes with a fork—they should slide in easily.
- Before serving, sprinkle fresh thyme or parsley over the top for a burst of color and freshness. I often find that this little touch makes the dish feel extra special, even on a regular weeknight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International